Cookies are HANDS DOWN my favourite baked treat and I’m sharing my TOP 5 cookie recipes with you. For the FINAL EPISODE we’re making the cookie of my childhood… the humble jammy dodger! Fun fact about me: I LOVE JAM! I have always loved jam in fact I’m surprised I didn’t turn into a jam sandwich the amount I ate as a child! 🤣 We’re jazzing these jammy dodgers up with a little toasted coconut and a DELICIOUS homemade strawberry jam!
If you give this recipe a go make sure to tag me in your snaps over on Instagram! @annamarieeats
INGREDIENTS
For the jam
500g frozen strawberries
250g caster sugar
(This makes quite a large batch of jam but I LOVE having leftover homemade jam. Feel free to half the quantity if you only want to use it to fill the cookies)
For the cookies
225g butter
220g caster sugar
450g flour
1 tsp baking powder
80g desiccated coconut (toasted)
2 eggs
1 tsp vanilla
50g icing sugar for dusting
EXTRA NOTES
Oven temperature 180°C (fan bake)
Makes 8-10 LARGE cookies or HEAPS of little ones.
I used a 10cm round cookie cutter and a 3cm start cutter for the center.
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